نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشگاه ارومیه
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
3 دانشگاه فردوسی مشهد
چکیده
در این پژوهش میکروکپسول جدیدی تحت‌عنوان میکروکپسول آلژینات-پروتئین آب‌پنیر حامل دی‌استیل تهیه و خصوصیات آن تعیین گردید. رهایش دی‌استیل در شرایط شبیه‌سازی‌شده دهانی در سطوح مختلف بزاق به میکروکپسول (0:1، 1:4 و 1:8) و نیروهای برشی متفاوت (0، 50 و 100 معکوس ثانیه) موردبررسی قرار گرفت و ضریب نفوذ با کمک معادله فیک تخمین زده شد. هدف اصلی این پژوهش توسعه مدلی به‌منظور پیش‌بینی فرآیند رهایش و نیز تخمین ضریب نفوذ از میکروکپسول جدید ابداعی بوده تا بتوان به‌کمک آن رهایش کنترل‌شده عطر و طعم در شرایط دهانی ایجاد نمود. نتایج این تحقیق نشان داد که مدل حاصله می‌تواند با ضریب همبستگی بالای 95 درصد رفتار رهایش را پیش‌بینی نموده و علاوه‌براین مدل مذکور به‌خوبی قادر به تخمین میزان ضریب نفوذ می‌باشد. نتایج همچنین نشان داد که اعمال نیروی برشی به‌طور معناداری سبب افزایش ضریب نفوذ شده، درحالی‌که تغییر میزان بزاق تأثیر معناداری بر آن ندارد.
کلیدواژه‌ها
عنوان مقاله [English]
Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions
نویسندگان [English]
- Mohsen Zandi 1
- Mohebbat Mohebbi 2
- Mehdi Varidi 2
- Navid Ramazanian 3
1 Urmia University
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Ferdowsi University of Mashhad
چکیده [English]
.
Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific situations. On the other hand, stability and availability of flavors are affected by food processing and storage. To control the flavor release at specific condition during consumption or stability and availability during food processing and storage; it is essential to encapsulate flavor components before use in food complex. Encapsulation is the term for a collection of technique that used as delivery of active and bioactive parts. This novel technology enables isolated of gases, liquid droplets, or solid particles in the core of microscopic vesicular system with porous or non porous semi permeable shell that release occurs in response to the specific situations. Controling release of active compound depends on microcapsule characteristics such as pore size, mechanical stability of the colloidal shell, shell thickness and shell permeability; molecular size and solubility of active parts in the shell and properties of the release media including shear force, temperature, pH, ionic strength, etc. This paper presents the formation and characterization of novel diacetyl encapsulated alginate-whey protein concentrate (AL-WPC) microcapsules. Diacetyl release was investigated at simulated mouth condition in different ratios of artificial saliva (0, 1:4 and 1:8) and three various oral shear rates (0, 50 and 100 s-1) and the diffusion coefficient was estimated using Fick’s law. The main aim of this work was to develop a prediction model to study the flavor release from microcapsules.
Materials and Methodes: Aiming to show the applicability of our agent-based model platforms, the release of 2,3-butanedione (diacetyl) from alginate-whey protein concentrate (AL-WPC) microcapsules was used as a case study to validate our simulation model based on NetLogo platforms. For this purpose, our previous work on evaluation of diacetyl encapsulated alginate-whey protein microspheres release kinetics and mechanism at simulated mouth conditions was used (Zandi, M., Mohebbi, M., Varidi, M., Ramezanian, N., 2014). In previous our work, encapsulated diacetyl release was measured at three oral shear rates (0, 50 and100 s-1) and various ratios of saliva to microcapsule (0, 1:4 and 1:8) simulating mouth conditions. Then, experimental release data were fitted using different kinetic models. It was found that release from these microcapsules followed a classical Fickian diffusion. We use release data for calculating release rate. For model validating, diffusion equation was fitted to the experimental data, and diffusion coefficient was obtained for diacetyl release at various mouth conditions. To this purpose, the following model was obtained by solving unsteady diffusion equation in spherical coordinate:
(M(t))/M_0 =100-exp(-(3×D×(R+b))/(R^2×b)×t) (1)
where M (t) and M0 are the diacetyl release at time t and 0 respectively, R is a microcapsules radius (m), t is time, D is the diffusion coefficient and b is the shell thickness (m). We also use diffusion coefficient to calculate permeability for each specific condition by equation (2):
P=(D×K)/b (2)
Where P is the permeability coefficient, D is the diffusion coefficient and K is the partition coefficient.
Finally, the model and experimental data were analyzed using Matlab software (R2007).
Result and Discussion: In our study, AL-WPC microcapsule was fabricated by emulsification/internal gelation method, and diacetyl was loaded into microcapsule. Most of microspheres had a completely spherical shape with smooth surface, and range in size from 20-150 μm. The diacetyl encapsulated microsphere had a porous and smooth shell with some holes that caused the quicker diacetyl release initially. The mean hydrodynamic diameter 112.8 ± 0.9 μm (mean value ± SD for n= 2) was measured via particle size analyzer (DLS). the high efficiency of 79.34% was obtained for diacetyl encapsulated AL-WPC microcapsule. About 20% of diacetyl was loosed because of the solubility and volatility of the diacetyl molecule (diacetyl is a low molecular weight and water soluble component)..
Conclusion: It was showed that the shear rate of release media had a significant (p
کلیدواژه‌ها [English]
- Diffusion coefficient
- Fick law
- alginate-whey protein concentrate microcapsule
- Diacetyl
- controlled released
)
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